John Myers
Sour Cream Soup with Horseradish and Beetroot & Leek Straw Topping
The perfect sour cream soup with horseradish and beetroot & leek straw topping recipe with a picture and simple step-by-step instructions.
- 2 small Onion
- 1 Bit Clove of garlic
- 1 tbsp Butter
- 2 tbsp Flour
- 100 ml White wine dry
- 700 ml Vegetable broth … see link below …
- 200 ml Sour cream
- Salt
- Pepper
- Nutmeg
- Lemon
- 2 tbsp Table horseradish
- 1 tbsp Butter
- Beetroot
- Leek
- Flour
- Sunflower oil
- Peel the onion and garlic and cut into small cubes and sauté briefly in the butter until translucent. Dust with flour and sweat again and then deglaze with the wine. Let it reduce a little and then add the hot vegetable stock and sour cream.
- Let the whole thing boil down by a third over a low heat, stirring occasionally. Season with salt, pepper and lemon and the basic soup is ready.
- In the meantime, cut off 10 cm of a leek, clean it and cut into fine long julienne. Turn the julienne in flour and fry in sunflower oil (called leek straw) and degrease on crepe.
- Cut some beetroot into small cubes.
- When the basic soup is ready, we add the horseradish and butter and mix them up briefly. If necessary, season a little more with salt and pepper.
- Put the hot soup in a soup cup, add beetroot cubes and garnish with the leek straw …… enjoy your meal …..
- Basic recipe for my “grainy vegetable broth”
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